Champagne punch
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Champagne punch is made up of 77.4% water, 0.1% fat, 9.5% sugars, and 10.7% alcohol.
| Water | 77.4% |
| Fat | 0.06% |
| Sugars | 9.52% |
| Alcohol | 10.7% |
Total solids
11.9%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
88.8%
Similar to 88.8 g of sucrose dissolved in 100g of water
Sweetness
Champagne punch is 9.52% as sweet as table sugar.
Relative sweetness
(Also known as POD)
9.52%
Nutrition
Champagne punch has 120 kcal per 100g. These calories are derived from 9.5 g of sugars, 0.1 g of fat, 11.5 g of carbohydrates, and 0.2 g of protein.
| Energy | 120 kcal |
| Fat | 0.1 g |
| Carbohydrates | 11.5 g |
| Sugars | 9.5 g |
| Fiber | 0.1 g |
| Protein | 0.2 g |